Dark Chocolate Crepes with Blueberry Cream

Inspired by Julia Child’s 100th birthday, I decided to make her amazing crepes, but with a twist: Dark Chocolate Crepes with Blueberry Cream.

In honor of Julia Child’s 100th birthday this August 15th, my #SundaySupper group is celebrating with PBS Food to honor this cooking legend with her amazing recipes. I have always been intimidated by French cooking until I made my first Beef Bourguignon. I quickly realized that this amazing meal was basically a beef stew. It put things in perspective for me, not that I’m diminishing this truly amazing meal! So, to celebrate the extra-ordinary life of Julia Child, the American who brought French cooking to the family home, I decided to tackle something I’ve always wanted to make: chocolate crêpes.

Crepes alone can be made into a savory or sweet dish. This ultra thin pancake (remember simplifying makes it less scary!) can be filled with fresh fruit, whipped cream, nutella or even chocolate mousse to make a decadent dessert. The French also like to make a savory dinner with crepes, filling them with left overs, whether it be chicken, shrimp or even beef bourguignon.

I took Julia’s basic crepe recipe and altered it with the addition of dark cocoa powder. I quickly refrigerated my chocolate crepe mix, hoping I would make them the next morning for breakfast. Well, it sat there an extra day and I was a little apprehensive whether my crêpes would turn out or not. I had read that the batter needed to chill in the refrigerator for at least 2 hours so that the flour particles could expand in the liquid, insuring a light, thin crepe.

And I’m happy to report that it worked!

The first crêpe is your experiment, to determine whether your batter is the right consistency or not. It shouldn’t be thick and heavy, but just light enough to coat a spoon.

The cooking of the crepes is like a dance. You have to get the steps in the right order, pay close attention and keep with the rhythm. Get the pan piping hot, then remove from heat. Pour just enough batter into the hot pan with one hand. Turn and twirl and rotate the pan with the other hand to coat the pan.

1-2-3.

1-2-3.

Let the chocolate crepe brown slightly. Run the rubber spatula along the edges to take a peek and loosen the crepe. Gently flip the crepe over.

1-2-3.

1-2-3.

Doh! This is where I usually step on my proverbial partner’s toes. Flipping a crepe takes talent – talent that I am lacking! I figured out that the easiest way for me to semi-gracefully flip a crepe is to use two rubber spatulas. Success!

<resume dance>

Flip the crepe. Grease the pan. Heat the pan and start all over again.

1-2-3.

1-2-3.

I filled my lovely dark chocolate crepes with blueberry cream, to make this an antioxidant rich dessert – funny, I know, but it makes perfect sense for me! I used honey to sweeten the cream, but not just any honey. I hunted down and scored some amazing blueberry honey to complete my theme.

Dark Chocolate Crepes with Blueberry Cream

Author:

Laura Bashar

These chocolate crepes are perfect with any filling, from simple fruit to chocolate mousse. Recipe adapted from Julia Child

Ingredients:

1 cup water, cold

1 cup milk, cold

4 eggs, large

1/4 tsp salt

1 1/4 cup all-purpose flour

1/4 cup dark cocoa powder

4 TBS butter, unsalted, melted

2 tsp extra virgin olive oil

12 oz blueberries

4 oz cream cheese

1/2 tsp vanilla extract

3 TBS honey

1/2 pint heavy cream

1 oz chocolate chips, dark, grated

3 TBS powdered sugar

Directions:

In a blender pulse 4 times:

1 cup water , cold

1 cup milk , cold

4 eggs, large

1/4 tsp salt

Mix in and blend until combined, about 1 minute, scraping down sides as needed:

1 1/4 cup all-purpose flour

1/4 cup dark cocoa powder

4 TBS butter, unsalted , melted

Cover and refrigerate for at least 2 hours so that the flour particles are able to expand in the liquid which will result in a light, thin crêpe.

The batter should have the consistency of a light cream, just thick enough to coat a wooden spoon. If, after making your first crêpe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crêpe should be about 1/16 inch thick.

Lightly coat your non-stick crépe pan with:

1/4 tsp extra virgin olive oil

Set pan over moderately high heat until the pan is just beginning to smoke, then immediately remove from heat and, holding handle of pan in one hand, pour with your other hand a scant ¼ cup of batter into the middle of the pan.

Quickly tilt and rotate the pan in all directions to run the batter all over the bottom of the pan to create a thin film. (Pour any batter that does not adhere to the pan back into your bowl) This should only take 2 or 3 seconds.

Return the pan to heat for 60 to 80 seconds, until bottom of the crêpe is lightly browned, then jerk and toss pan sharply back and forth and up and down to loosen the crêpe.

Run a rubber spatula along the edges of the crêpe to check if browned and ready for flipping. Turn the crêpe by using 2 rubber spatulas.

Brown lightly for about ½ minute on the other side. This second side is brown and spotty, and is typically used for the inside of a filled crêpe.

As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate.

Continue cooking the crêpes, greasing the pan as needed with remaining:

1 3/4 tsp extra virgin olive oil

For the filling, purée in a food processor:

6 oz blueberries

4 oz cream cheese

1/2 tsp vanilla extract

3 TBS honey

In a chilled bowl using a hand blender or stand mixer, whisk until stiff peaks form:

1/2 pint heavy cream

Fold blueberry mixture into the whipped cream mixture and refrigerate at least 30 minutes prior to serving. If you are going to use a piping bag to add cream to the crêpes, transfer blueberry cream to the piping bag and then refrigerate.

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

Laura, these are gorgeous! And you know what I just realized!? I made your kumquat cardamom bars a while back!! I think I tweeted you and told you…I didn’t realize you were in #SS :)) Thank you so much for being a part this week!

Those crepes look fantastic – lovely photo. I enjoyed your story of the dance and I know what you mean. You can’t exactly trot off and attend to something else. It is all-consuming while it is happening.

I’ve made Julia’s crepe recipe dozens of times, but it never occurred to me to add cocoa powder. Great idea! Learning how to flip crepes is fun – although be prepared for have several land on the floor while you’re mastering your technique. I’ll bet you can imagine how I know this. 😉

Delightful crepes Laura! I love the dark chocolate twist…Gives my favorite breakfast more attitude. I am thinking of fresh berries and stone fruits. Wow, a breakfast for the whole family to enjoy…
Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

Wow – these are gorgeous! I love the combination of blueberries and chocolate, and the blueberry honey is a great touch. But what I’m really amazed at is how artfully you do the “dance” of cooking crepes – and manage to photograph the steps at the same time. Now that takes some serious coordination!

These look so delicious! I love the use of fresh blueberries and that they’re made with dark chocolate… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…